WO2003049554A1 - Produits a base de pomme de terre faiblement glucidiques et procede associe - Google Patents

Produits a base de pomme de terre faiblement glucidiques et procede associe Download PDF

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Publication number
WO2003049554A1
WO2003049554A1 PCT/US2002/040030 US0240030W WO03049554A1 WO 2003049554 A1 WO2003049554 A1 WO 2003049554A1 US 0240030 W US0240030 W US 0240030W WO 03049554 A1 WO03049554 A1 WO 03049554A1
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WO
WIPO (PCT)
Prior art keywords
potato
mix
carbohydrate
water
low
Prior art date
Application number
PCT/US2002/040030
Other languages
English (en)
Inventor
Randall S. Blaun
Original Assignee
Blaun Industries, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Blaun Industries, Inc. filed Critical Blaun Industries, Inc.
Priority to AU2002359709A priority Critical patent/AU2002359709A1/en
Publication of WO2003049554A1 publication Critical patent/WO2003049554A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products

Definitions

  • the invention relates to potato products of modified formulation, which are especially suitable for people restrained to or desiring low-carbohydrate diets,
  • Low-carbohydrate diets are available for many people who either cannot or choose not to consume large amounts of foods containing refined carbohydrates, such as sugars and carbohydrates. These diets are premised on the principal that excess carbohydrates are important factors for many for creating and storing large amounts of body fat.
  • Low-carbohydrate diets differ from those advocated by many traditional nutrition authorities who favor diets based on the so-called "food pyramid", whose foundation rests on consumption of large amounts of high carbohydrate foods.
  • the food pyramid lists foods without accounting for a need for restriction on carbohydrate intake.
  • all fruits and vegetables and grains figure prominently in that view of a healthy diet.
  • Low-carbohydrate diets typically prohibit or severely limit all foods containing starches and sugars, including all grains, cereals, potatoes, and foods made with them.
  • Allowed foods for a low-carbohydrate weight loss diet include meats, poultry, fish, shellfish, fats/oils, some dairy products (heavy cream, butter, and some cheeses), all green and other non-starchy vegetables, and a few other relatively low carbohydrate fruits.
  • Patent No. 5,855,949 McLean advocates a low-carbohydrate, moderate-protein diet. He indicates that the patient should exclude all high starch products including cereals, breads, pastas (all flour products), rice, peas, corn, and potatoes. These products are said to have a high glycemic index, which stimulates the insulin-driven pathway. He also recommends excluding certain foods that he indicates are likely to counteract the effects of the dietary system of the his diet. Among others, he names soy and soy products, turnips, broccoli, cauliflower, Brussels sprouts, peanuts, and cabbage. These, he says have been shown to exhibit antithyroid activity in the body and are known to support the development of a hypothyroid system and resulting goiter. Typically, low-carbohydrate diets focus on reducing carbohydrates and do not stress calorie restriction.
  • One aspect of the invention comprises a dry mix for preparing a low-carbohydrate potato product, comprising: dried potato and dried cauliflower, preferably mixed together with a suitable water-dispersible or water-soluble binder.
  • a preferred form of the mix can be prepared by mixing with water to provide a suitable consistency for final preparation, e.g., by simply heating or frying or baking.
  • the invention provides a process for preparing a low-carbohydrate potato product, comprising: mixing dried potato and dried cauliflower, together with a suitable water-dispersible or water-soluble binder, with an aqueous liquid in an amount sufficient to fully hydrate the dried potato, cauliflower and any binder or water-soluble ingredients to provide a , suitable consistency for final preparation; and finally preparing the resulting mixture, e.g., by cooking.
  • Potato products especially those prepared from the dry mix and the above process are also described. Products that do not require shelf-stable storage do not require dry ingredients for their preparation and can be made from the indicated ingredients without drying by simply mixing the ingredients, e.g., potatoes, in their natural or cooked state.
  • low-carbohydrate an amount of a food in a 100 gram serving which supplies less than about one fourth of the daily recommended intake of carbohydrate for a low-carbohydrate diet.
  • a "low-carbohydrate diet” is defined as any diet that includes less than 100 grams of carbohydrate for an average person per day.
  • all of the products of the invention will have carbohydrate in minor amounts, preferably in an amount of no more than 25 grams per serving.
  • the carbohydrate content is less than 15 grams per serving, e.g., 5 to 10 grams per serving.
  • the term "potato" is meant to include all of those starchy tubers typically identified as potatoes, including by way of example, Idaho, russet, sweet, yam, and the like.
  • the potato can be supplied in dried or wet form initially and then finally dried, if desired, for packaging. In the case of dried potatoes, they can be prepared by any suitable process, such as drum drying, spray drying, freeze drying, and the like.
  • the potato ingredient of the invention will preferably be present at a level of from about 10 to about 50% by weight of dry solids in preferred formulations. This basis, i.e., weight of dry solids will be that used throughout the description, unless otherwise indicated. For food products containing other identifiable components, like hash which has a meat component, these and the following percentages will be based on the potato portion of the food.
  • potato product is meant to include all foods containing sufficient potato solids to provide a flavor identifiable as “potato” or “potato like” by a panel of expert tasters.
  • An expert taster is a person trained to taste and objectively evaluate specific food flavors. The criteria for each evaluation are established and the sample size is selected to obtain determination of "potato” or “potato like” with a degree of confidence of at least 95%. It is an advantage that the products of the invention have a mealy, potato-like texture in addition to a potato flavor. This result is achieved by replacing a portion of the potato with lower carbohydrate, non-starchy foods, particularly cauliflower, in amounts effective to achieve a desired reduction in carbohydrate content while retaining potato flavor and texture in preferred formulations.
  • cauliflower is defined to mean a cauliflower component, which preferably contains cauliflower in principal proportion of this component, but can be supplemented with other like foods, including turnip, rutabaga and the like. The use of such materials can provide a suitable texture and flavor when properly compounded.
  • the cauliflower will be used at level of from about 20 to about 50%. More typical ranges will be from about 25 to about 40% by weight.
  • the cauliflower can be employed in some embodiments at a weight ratio to the potato of from about 1:3 to about 3:1. Preferred ratios tend to be within the narrower range of from about 2:3 to about 3 :2.
  • the products of the invention will also include one or more non-carbohydrate binder/filler components, preferably selected from the group consisting of: protein concentrates, protein salts, powdered cellulose, and the like.
  • Cellulose and other such binder/filler components can have limited digestibility or be wholly non-digestible.
  • Non- carbohydrate binder/filler components will preferably comprise from about 10 to about 60% by weight in preferred formulations.
  • the binder/filler component can comprise one or more protein concentrates, such as those selected from the group consisting of calcium caseinate, egg whites, whey protein concentrate or isolate, soy protein concentrate or isolate, as well as pea, bean or other vegetable-protein isolates, and the like.
  • a combination of calcium caseinate and dried egg whites can be employed with the calcium caseinate being employed at a level within the range of from 10 to 40% by weight and the dried egg whites at a level of from about 6 to 30% by weight.
  • the binder/filler component can be employed in some embodiments at a weight ratio to the potato of from about 1:2 to about 5: 1. Preferred ratios tend to be within the narrower range of from about 2:3 to about 3: 1. And, ratios of calcium caseinate to other binder/filler components can be within these same relative ranges.
  • Indigestible fillers such as powdered cellulose can be employed at levels up to about 10% by weight, e.g., 1 to 5%.
  • the low-carbohydrate foods and mixes of the invention can comprise a flavoring component comprising spices.
  • a flavoring component comprising spices.
  • Preferred among the various flavoring components are those which are available in dry form. Some of those preferred are onion, black pepper, celery, cinnamon, clove, cumin, egg yolk, garlic, milk, mustard, nutmeg, oregano, paprika, parsley; tomato, turmeric, and mixtures of at least two of these.
  • Any other spices and vegetable products available in dry form can also be employed as long as they don't unduly increase the hygroscopicity of the composition.
  • black pepper there are white pepper, various dried bell peppers, hot peppers of a number of varieties, and the like.
  • various other spices can be employed as desired for taste.
  • salt is also preferred at suitable levels for good taste, e.g., up to about 2%, but can be reduced as desired. Salt substitutes can also be employed at suitable levels.
  • compositions of the invention can also include suitable thickening agents, which will preferably be one or a combination which is easily hydratable and provides the mouthfeel desired for the final food product.
  • the thickening agent will comprise, in dry form, a member selected from the group consisting of flour, starch, vegetable gums and hydrocoUoids, including xanthan gum, alginates, gelatin, pectin, and mixtures of at least two of these and substitutes or equivalents.
  • suitable thickening agents will comprise, in dry form, a member selected from the group consisting of flour, starch, vegetable gums and hydrocoUoids, including xanthan gum, alginates, gelatin, pectin, and mixtures of at least two of these and substitutes or equivalents.
  • the process of the invention entails mixing the ingredients in a manner that provides a uniform blend having the desirable textural properties.
  • the process is exemplified below.
  • the process for preparing a low-carbohydrate potato product utilizing the mix comprises: hydrating the mix; extruding the hydrated mix; cutting the extruded mix into .strips of suitable size for frying as French fries.
  • Square or other cross sections are possible, including triangular, circular, rounded, rectangular, or the like. Dimensions across the length will typically be in the range of from 0.10 to 1.0 inch and lengths of from 0.5 to 12 inches. More typically from 0.15 to 0.40 inch across and 1 to 6 inches in length.
  • the product is cooked in a suitable manner, such as by frying, particularly, deep fat frying.
  • extruders are single screw extruders of the Braebender type, such as are widely used in the food industry, and double screw devices. Also, complex extruders can be effective.
  • Potato products especially those prepared from the dry mix and the above process are also described. Products that do not require shelf-stable storage do not require dry ingredients for their preparation and can be made from the indicated ingredients without drying by simply mixing the ingredients, e.g., potatoes, in their natural or cooked state.
  • This example illustrates the preparation of a dry mix for preparing a low-carbohydrate potato product according to a preferred aspect of the invention.
  • the following ingredients are prepared according to the process that follows.
  • Ground black pepper 0.8 The above ingredients are combined and blended in a N-blender until a uniform dry mix according to the invention is achieved.
  • French Fries are prepared using the dry mix of Example 1, from the following ingredients and procedure:
  • Hash browns are prepared using the dry mix of Example 1, from the following ingredients and procedure: l ⁇ cup Dry Mix of Example 1 % cup warm water
  • Corned Beef Hash is prepared using the dry mix of Example 1, from the following ingredients and procedure:
  • Mashed Potatoes are prepared using the dry mix of Example 1, plus the following ingredients and procedure:
  • Potato Pancakes are prepared using the dry mix of Example 1, from the following ingredients and procedure:
  • Example 8 Alternative Processing of Low-Carbohydrate Frozen French Fries 1. By weight combine 1 part dry powder mix with one part water.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne des produits à base de pomme de terre faiblement glucidiques qui englobent les pommes de terre et le chou-fleur. De préférence, ces produits sont mélangés à sec avec un liant dispersable ou soluble dans l'eau. On peut préparer le mélange sec en mélangeant des pommes de terre séchées et des choux-fleurs séchés. On peut préparer une forme préférée de ce mélange à servir en le mélangeant avec de l'eau pour obtenir une consistance appropriée de la préparation finale, par exemple par simple chauffage, friture ou cuisson. L'invention concerne également des produits à base de pomme de terre, notamment ceux préparés à base du mélange sec, ainsi que le procédé susmentionné. La préparation de produits qui ne requièrent pas un stockage de longue conservation ne nécessite pas des ingrédients secs; on peut les produire à partir des ingrédients indiqués sans séchage en simplement mélangeant lesdits ingrédients, par exemple les pommes de terre et les choux-fleurs, à l'état naturel ou cuit.
PCT/US2002/040030 2001-12-12 2002-12-12 Produits a base de pomme de terre faiblement glucidiques et procede associe WO2003049554A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002359709A AU2002359709A1 (en) 2001-12-12 2002-12-12 Low-carbohydrate potato products and process

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US33961801P 2001-12-12 2001-12-12
US60/339,618 2001-12-12
US38098402P 2002-05-15 2002-05-15
US60/380,984 2002-05-15

Publications (1)

Publication Number Publication Date
WO2003049554A1 true WO2003049554A1 (fr) 2003-06-19

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US (1) US20030108654A1 (fr)
AU (1) AU2002359709A1 (fr)
WO (1) WO2003049554A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7303778B2 (en) * 2004-04-27 2007-12-04 Solae, Llc Low carbohydrate coating system for breaded foods
US20060003071A1 (en) * 2004-07-02 2006-01-05 Pierre Faa Low carbohydrate snack and method for making
US7396555B2 (en) * 2004-07-08 2008-07-08 Frito-Lay North America, Inc. Method for making a low carbohydrate dough
US20060019009A1 (en) * 2004-07-26 2006-01-26 Keller Lewis C Low carbohydrate direct expanded snack and method for making
DE202005016733U1 (de) * 2005-10-25 2005-12-22 Kovacs, Laszlo Mischung zur Herstellung von Kartoffelprodukten insbesondere Pommes Frites

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3987210A (en) * 1969-11-04 1976-10-19 A. E. Staley Manufacturing Company Method for producing french fried potatoes
US4238517A (en) * 1978-12-11 1980-12-09 J. R. Simplot Co. Frozen french fried potato product and method of preparation
US4293582A (en) * 1980-06-09 1981-10-06 J. R. Simplot Company Potato dough with process oil for formed and extruded potato products
JPS61146165A (ja) * 1984-12-19 1986-07-03 Yoshio Yano サラダの製造法
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US4970084A (en) * 1989-06-30 1990-11-13 The Procter & Gamble Company Process for making potato-based chip products containing intact non-potato pieces
US5955130A (en) * 1994-08-30 1999-09-21 Unilever Patent Holdings B.V. Process for preparing dehydrated vegetables

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5855949A (en) * 1994-01-10 1999-01-05 Mclean; Linsey Dietary system high in oil intake

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3987210A (en) * 1969-11-04 1976-10-19 A. E. Staley Manufacturing Company Method for producing french fried potatoes
US4238517A (en) * 1978-12-11 1980-12-09 J. R. Simplot Co. Frozen french fried potato product and method of preparation
US4293582A (en) * 1980-06-09 1981-10-06 J. R. Simplot Company Potato dough with process oil for formed and extruded potato products
JPS61146165A (ja) * 1984-12-19 1986-07-03 Yoshio Yano サラダの製造法
US4834996A (en) * 1985-09-05 1989-05-30 Nabisco Brands, Inc. Extruded starch snack foods and process
US4970084A (en) * 1989-06-30 1990-11-13 The Procter & Gamble Company Process for making potato-based chip products containing intact non-potato pieces
US5955130A (en) * 1994-08-30 1999-09-21 Unilever Patent Holdings B.V. Process for preparing dehydrated vegetables

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US20030108654A1 (en) 2003-06-12
AU2002359709A1 (en) 2003-06-23

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